A creamy mushroom sauce cloaks tender baked chicken breasts in this easily prepared entree.
INGREDIENTS:
- 4 skinless, boneless chicken breasts
- 2-10.75 ounce cans condensed cream of mushroom soup
- 2 1/2 cups milk
- 1 1/2 cups uncooked white rice
- 2-4.5 ounce cans sliced mushrooms
PREPARATION:
- Preheat oven to 350 degrees F
- In a mixing bowl mix together mushroom soup with milk and stir until well blended
- Take 1 cup of soup and milk mixture and set aside
- Using the remainder of the soup mixture, add rice and mushrooms
- Pour rice and soup mixture into a 9x13 inch baking dish
- Place chicken breasts on top of mixture
- Pour the set aside soup mixture over the chicken
- Cover baking dish with aluminum foil and bake for 1 hour.
- Remove foil and bake for an additional 15 minutes